If you add the Prague Powder into bag before the sous vide, the long cook time doesn't give too much/too thick of a smoke ring?
Thanks for this! I've tried the ChefSteps version, but felt the texture was more akin to pastrami than what I consider smoked brisket - I'm from Texas so I may be more critical than some.
I wanted to experiment to find that sweet spot, but brisket ain't cheap, even down here. So thanks again!
Top of the muffin to you!
How long and well does saffron keep? I assume it doesn't go bad per se, if it gets dry, but does the flavor/aromatics diminish over extended lengths of time?
I see the Oliso has a Moist setting. Can it do wet marinades well?
Hmmm, nevermind. A quick image search shows some thinner ones. I guess I should just try other brands.
Looks awesome. Will have to try it. But quick question, how do you drizzle gochujang? I've only bought it in tubs of thick paste. Do you dilute it? Or is there a thinner style out there?
Booze=amazing. Ice cream=amazing. Booze+Ice cream=AMAZING.
Very informative! Thanks!
Are you planning to explore using dry ice in the process? I think dry ice is now fairly easy to find in larger grocery stores.
I was thinking either freezing the bowl in dry ice (for those ice cream makers that use a frozen bowl, of course). And maybe also transferring freshly-churned ice cream to a cooler of dry ice before the regular freezer.
Thanks Daniel and Xianhang.
Would microwave 'baking' work here?
I'm not in NY so I only quickly perused, but just wanted to say that I love the design/formatting of the guide (at least on desktop using Chrome).
I have a stovetop PC, but would also like to see a review of electric versions. I have been trying to decide between the Breville Fast-Slow and the Instant Pot.
This looks awesome.
I can't tell if it was a joke, but I hope you really are working on a Colombian-for-Americans cookbook! (also, what's the latest on the Food Lab cookbook?)
Shorty Marmalade... must try that...
I thought cans of Easy Cheese was the easiest cheese.
Love that you're using the fork and spoon for authenticity :)
Michelada cup? I'm both very intrigued and slightly frightened.
You mentioned previously why a food processor isn't quite a suitable replacement for the mortar and pestle to make a paste, but would an electric grinder work here for the spices?
I guess I know it'll work, but how much better is the mortar and pestle?
Great read! I'm hoping this is a series? Looking forward to it.
Holy crap. I'm eating while I read this and am still getting hungrier.
Everything. I would make everything.
lomo saltado and ceviche